Related

For NFL fans, this Sunday brings the ritual of watching the Super Bowl at home on the big screen with some friends and a whole lot of finger food. Go that extra yard in the kitchen and tackle these easy appetizers.

Cheeseburgers, while delicious, are hardly finger food. Similarly, cheeseburgers typically leave diners with a portion-size quandary: one cheeseburger or two cheeseburgers? We've solved this problem with our marvellously bite-sized Cheeseburger Meatballs. Serve with a dipping sauce - Thousand Island is great, though a barbecue sauce or honey mustard would also work - and watch them vanish from the platter in front of your eyes.

For something a bit more familiar, try Our Signature Devilled Eggs. This party favourite is easy to put together on the morning of game day, and can be kept in the refrigerator until ready for serving.

Instead of putting out a tin of store-bought nut mix, try whipping up a sweet and savoury batch of Spicy Glazed Pecans. Make these the day before so they have time to cool, then serve in a bowl - super or just plain plastic - in time for the kickoff.

Combine bread crumb mixture and next 7 ingredients (beef through pepper) until well blended. Shape 1 tbsp (15 mL) measures of beef mixture into balls. Press a small well in centre of each ball. Place a cube of cheese in each well. Wrap beef around cheese and reshape into a ball. Place meatballs in prepared pan.

Bake for 12 - 15 minutes or until completely cooked. Top each meatball with a piece of dill pickle and secure with a toothpick.

Makes 32.

Our Signature Devilled Eggs

12 hard-cooked eggs, peeled and halved lengthwise

1/3 cup (75 mL) mayonnaise

1 tbsp (15 mL) chopped fresh parsley

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) hot pepper sauce

1/4 tsp (1 mL) Worcestershire sauce

1/8 tsp (0.5 mL) salt

Chopped fresh parsley, optional

Remove yolks from eggs and transfer to a small bowl; set whites aside. Add next 6 ingredients (mayonnaise through salt) to yolks. Using medium speed of an electric mixer, beat until smooth. Pipe or spoon egg yolk mixture into whites. Garnish with parsley. Cover and refrigerate for at least 1 hour or up to 8 hours. Makes 24 devilled eggs.

Spicy Glazed Pecans

4 cups (1 L) pecan halves

1/3 cup (75 mL) sugar

1/4 cup (50 mL) butter

1/4 cup (50 mL) water

1 tbsp (15 mL) Worcestershire sauce

1 tbsp (15 mL) seasoned salt

1/2 tsp (2 mL) freshly ground pepper

1/4 tsp (1 mL) garlic powder

1/4 tsp (1 mL) ground cumin

1/8 tsp (0.5 mL) cayenne pepper

Preheat oven to 350°F (180°C). Line a large rimmed baking sheet with parchment paper or non-stick foil.

Place all ingredients except pecans in a large saucepan. Bring to a boil over medium heat, stirring frequently. Add pecans and cook, stirring frequently, until pecans are thickly coated with sugar mixture, about 5 minutes. Spread pecan mixture in a single layer in prepared pan.

Bake, stirring twice, for 15 minutes or until pecans are richly glazed. Cool completely in pan on a rack. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month. Makes 4 cups (1 L).

Comments

We encourage all readers to share their views on our articles and blog posts. We are committed to maintaining a lively but civil forum for discussion, so we ask you to avoid personal attacks, and please keep your comments relevant and respectful. If you encounter a comment that is abusive, click the "X" in the upper right corner of the comment box to report spam or abuse. We are using Facebook commenting. Visit our FAQ page for more information.

Almost Done!

Postmedia wants to improve your reading experience as well as share the best deals and promotions from our advertisers with you. The information below will be used to optimize the content and make ads across the network more relevant to you. You can always change the information you share with us by editing your profile.

By clicking "Create Account", I hearby grant permission to Postmedia to use my account information to create my account.

I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.

Postmedia wants to improve your reading experience as well as share the best deals and promotions from our advertisers with you. The information below will be used to optimize the content and make ads across the network more relevant to you. You can always change the information you share with us by editing your profile.

By clicking "Create Account", I hearby grant permission to Postmedia to use my account information to create my account.

I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.